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1 May 2006

Gelatin-Free

When buying jellies or jelly sweets and candies, one has to be careful that they are gelatine-free. You also have to be on the alert with dairy-free desserts as often they contain hidden gelatine. Normal gelatine-free jelly powder can be found in most Kosher sections at the supermarket or agar-agar could be used as a substitute.

Once in a while it is great to spoil yourself and forget about the calories.

1)Place the sugar, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat.2)Stir until the sugar dissolves and the mixture boils.3)Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 - 118°C (238 - 245°F).4)The sugar mixture will form a soft ball which can be squashed flat.5)Remove the saucepan from the heat.6)In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of tartar.7)Gradually stir in the remaining water until no lumps remain.8)Stir constantly, until the mixture boils and forms a thick, gluey paste.9)Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.10)Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has become a pale golden colour.11)Stir in the rosewater and add food colouring (if used).12)Pour the mixture into the prepared baking tin and spread evenly.13)Cool to room temperature, uncovered, allow to stand overnight to set.14)Sift the icing sugar and a little cornflour onto a large cutting board.15)Turn out and cut into 1-inch squares with an oiled knife.16)Roll pieces in the icing sugar mixture to coat well.Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer. Makes approx.80 pieces.

1) Place the biscuits in a bag, removing one as you do so ('cos you simply have to eat one, don't you!). Tie the bag shut, expelling air. Imagine that all of the world's evil is contained in the bag, then jump up and down on it, shouting.2) Melt the marg in a pan, then stir in your 'by-now-well-and-truly-crushed' crumbs. Tip into a greased springform cake tin, or cheesecake/flan tin and press down firmly to make an even layer. Pop into the fridge until needed.3) Heat the soya milk in a pan gently, adding the sugar and stirring in until it dissolves. Increase the heat until it is starting to boil. As you wait, mix the arrowroot with soya milk or water to form a paste, then add a little more liquid and mix again, so that it goes thin and watery.4) Once the soya milk is boiling, quickly stir in the arrowroot straight away, to make a very thick, gloopy custard. Put in a blender with the tofu, raspberries and lemon essence. Blend really well.5) Pour onto base and then chill.6) Make up half of the jelly according to the directions on the packet, (ie. half the jelly mix and half a pint of water instead of the full pint.) Leave to partially-cool.7) Peel and slice the kiwi fruit. Arrange kiwi on cheesecake. Gently spoon the liquid jelly onto the cake (don't just pour it on - I've been there, and it isn't pretty!).Open your fridge door. As you place your cheesecake in the fridge, say a silent prayer to 'Scofusha', the God of Successful Cheesecake Setting. Leave overnight, then watch your popularity soar.

Please note that this cake does not freeze, so you'll have to eat it within a couple of days. Life is tough like that.